Simulated adsorptive experiments using the axletree and lubricating oil containing anticorrosion additive were conducted,and the UV absorbance of the lubricating oil before and after the adsorptive experiments was mea...Simulated adsorptive experiments using the axletree and lubricating oil containing anticorrosion additive were conducted,and the UV absorbance of the lubricating oil before and after the adsorptive experiments was measured.Through the UV spectral measurements the difference in UV absorbance of the lubricating oil before and after the adsorptive experiments was identified,the adsorbed quantity of anticorrosion additive in the interfacial film between lubricating oil and bearing was calculated using the Lambert-Bell principle to verify the adsorption of corrosion inhibitor on the surface of friction pairs.Adsorption experiments on lubricating oil containing both antiwear and anticorrosion additives were carried out and the UV absorbance of lubricating oil samples before and after the experiments was measured to determine the difference in the UV absorbance among lubricating oil samples with the same mass fraction of anticorrosion additive and different mass fractions of antiwear additive.By measuring the ultraviolet spectral absorbance of lubricating oil samples and calculating the adsorbed quantity of anticorrosion additive in the interfacial film it was possible to determine the influence of antiwear additive on the quantity of adsorbed anticorrosion additive on the surface of friction pairs and verify the competitive adsorption relationship between the antiwear additive and the anticorrosion additive.展开更多
The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxida...The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks （toxic and carcinogenic effects） associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are believed to be safer and may provide with additional health benefits and more effective compared to synthetic antioxidants. Due to the fact that natural antioxidants are additives that people mixed with food and consumed for centuries, they are known to be safe by the consumer. Therefore, it is an area worth to investigate due to consumer concerns about health. In the literature, there are many studies showing that the natural antioxidants have important antioxidant effect. Plants （oil seeds, cereals, vegetables, fruits, herb and spices）, compounds from animal source （peptides and amino acids）, enzymes and some microorganisms are important natural antioxidants. Plant extracts have been widely used to retard lipid oxidation in foods during frying and accelerated storage processes. They were found as strong antioxidant sources due to their high contents of phenolic compounds. There are countless studies about natural antioxidants. However, they have not been investigated completely by means of toxicology.展开更多
文摘Simulated adsorptive experiments using the axletree and lubricating oil containing anticorrosion additive were conducted,and the UV absorbance of the lubricating oil before and after the adsorptive experiments was measured.Through the UV spectral measurements the difference in UV absorbance of the lubricating oil before and after the adsorptive experiments was identified,the adsorbed quantity of anticorrosion additive in the interfacial film between lubricating oil and bearing was calculated using the Lambert-Bell principle to verify the adsorption of corrosion inhibitor on the surface of friction pairs.Adsorption experiments on lubricating oil containing both antiwear and anticorrosion additives were carried out and the UV absorbance of lubricating oil samples before and after the experiments was measured to determine the difference in the UV absorbance among lubricating oil samples with the same mass fraction of anticorrosion additive and different mass fractions of antiwear additive.By measuring the ultraviolet spectral absorbance of lubricating oil samples and calculating the adsorbed quantity of anticorrosion additive in the interfacial film it was possible to determine the influence of antiwear additive on the quantity of adsorbed anticorrosion additive on the surface of friction pairs and verify the competitive adsorption relationship between the antiwear additive and the anticorrosion additive.
文摘The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks （toxic and carcinogenic effects） associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are believed to be safer and may provide with additional health benefits and more effective compared to synthetic antioxidants. Due to the fact that natural antioxidants are additives that people mixed with food and consumed for centuries, they are known to be safe by the consumer. Therefore, it is an area worth to investigate due to consumer concerns about health. In the literature, there are many studies showing that the natural antioxidants have important antioxidant effect. Plants （oil seeds, cereals, vegetables, fruits, herb and spices）, compounds from animal source （peptides and amino acids）, enzymes and some microorganisms are important natural antioxidants. Plant extracts have been widely used to retard lipid oxidation in foods during frying and accelerated storage processes. They were found as strong antioxidant sources due to their high contents of phenolic compounds. There are countless studies about natural antioxidants. However, they have not been investigated completely by means of toxicology.
